Easy Potato Salad

2 servings

• 9 ounces(1 medium) potato, rinsed
    and patted dry (do not pierce)
• 1 hard-boiled egg, chopped
• 1 small celery stalk, chopped
• 1-2 small scallions, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 2 to 3 Tablespoons Kraft nonfat mayonnaise
     or light salad dressing
• 1/2-1 teaspoon yellow mustard
• 1 Tablespoon chopped green bell pepper (optional)
• 1 large Bibb or Boston lettuce leaves (optional)
•    minced fresh parsley (optional)

Place eggs (I cook up an extra in case of breakage) in saucepan; add enough cold water to come to at least one inch above the eggs. Heat rapidly to boiling. Remove from heat; cover; let stand 12 to 14 minutes (let stand 1 1/2 to 2 minutes for soft-boiled; 2 to 2 1/2 minutes for medium-boiled). Immediately plunge into ice-water to stop further cooking. Tap egg to crack shell; roll egg back and forth to loosen shell. Peel off eggshell.

Cook potato (do not pierce) on high in Microwave until just done, but still firm, about 4 minutes in a 1100 Watt oven (5 minutes in an 1000 Watt oven)(6 minutes in an 800 Watt oven); turning over once while cooking. Let it cool; peel and cut into 1/2-inch dice.

Add Mayonnaise, egg, celery, onion, salt and pepper (and bell pepper) and blend well. Chill thoroughly before serving. Spoon onto lettuce leaf and sprinkle with parsley.

Bon appetit!